Incredibly Delicious Zucchini Pickle Recipe
Description
This Zucchini Pickle Recipe is a fantastic way to preserve the crisp, mild flavor of zucchini with a tangy, slightly sweet, and spiced brine. These pickles are quick, easy, and packed with flavor—perfect for sandwiches, burgers, salads, or as a zesty snack! Unlike traditional cucumber pickles, zucchini pickles offer a softer crunch and absorb seasonings beautifully.
Ingredients (Makes about 2 pint-sized jars)
For the Pickles:
- 2 medium zucchini (thinly sliced into rounds or spears)
- ½ medium onion (thinly sliced)
- 2 cloves garlic (sliced)
- 1 tbsp kosher salt
For the Brine:
- 1 cup apple cider vinegar (or white vinegar)
- ½ cup water
- â…“ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp turmeric
- ½ tsp crushed red pepper flakes (optional, for spice)
- ½ tsp celery seeds
- ½ tsp black peppercorns
Instructions
1. Prep the Zucchini
- Wash and slice zucchini into thin rounds or spears.
- In a large bowl, toss zucchini slices with salt and let sit for 30 minutes to draw out moisture.
- Drain and rinse thoroughly, then pat dry with paper towels.
2. Make the Brine
- In a saucepan over medium heat, combine vinegar, water, sugar, mustard seeds, turmeric, red pepper flakes, celery seeds, and black peppercorns.
- Bring to a gentle boil, stirring until sugar dissolves.
- Remove from heat and let cool slightly.
3. Pack & Pickle
- Divide zucchini, onion slices, and garlic evenly between clean sterilized jars.
- Pour the hot brine over the zucchini, covering them completely.
- Seal jars and let cool to room temperature before refrigerating.
4. Let the Flavors Develop
- For best flavor, chill for at least 24 hours before eating.
- Pickles taste even better after 2-3 days as flavors meld.
Notes & Tips
- Crunchier Pickles: Skip the salting step if you prefer a firmer texture.
- Spice It Up: Add sliced jalapeños or extra red pepper flakes.
- Sweeter Pickles: Increase sugar to ½ cup for a sweeter taste.
- Longer Shelf Life: Use a water bath canning method to make them shelf-stable.
- Other Additions: Try adding fresh dill, bay leaves, or coriander seeds for more depth.
Servings & Nutritional Info (Per ¼ cup serving)
- Calories: ~25
- Carbohydrates: ~6g
- Protein: ~0.5g
- Fat: ~0g
- Fiber: ~1g
- Sugar: ~4g
- Sodium: ~200mg (varies based on salt rinse)
(Values may vary depending on ingredients and serving size.)
Health Benefits of Zucchini Pickles
- Low-Calorie Snack: Great for weight management.
- Rich in Antioxidants: Turmeric and vinegar support overall health.
- Good for Digestion: Pickles contain probiotics if fermented.
- Hydration Boost: Zucchini has high water content.
- Heart Health: Vinegar may help regulate blood sugar levels.
Q&A (Frequently Asked Questions)
Q: How long do these pickles last?
Refrigerated zucchini pickles stay fresh for 2-3 weeks in a sealed jar.
Q: Can I use yellow squash instead?
Yes! Yellow squash works well and adds a pop of color.
Q: Do I need to boil the jars?
If storing in the fridge, no boiling is needed. For long-term storage, use canning methods.
Q: Can I make these sugar-free?
Yes! Substitute sugar with monk fruit sweetener or erythritol.
Q: What can I serve these with?
These pickles are delicious on burgers, sandwiches, charcuterie boards, or eaten straight from the jar!
This Incredibly Delicious Zucchini Pickle Recipe is a simple, flavorful way to enjoy zucchini all year round. Try it and let me know how you like it!